LastKnight

LATEST ACTIVITY

• Posted in thread: Show mead with TJ's Mesquite honey on 03-23-2010 at 10:18 AM
  Heh, nice to see I'm not the only one with that idea. :)I've got a 5-gallon batch that's been
  sitting in secondary since the summer and no doubt has a long ways to go - very dry, not a bad
  flavor (alt...

• Posted in thread: Mesquite Mead? on 05-28-2009 at 07:57 PM
  Well, I finally got a copy of Ken Schramm's "Compleat Meadmaker," so I used the medium show
  mead recipe from there. 14 lbs. of mesquite honey later, I've got 5-gallons going through
  primary. Wish me l...

• Posted in thread: Buckfast on 05-26-2009 at 09:02 PM
  Being a fortified wine, you'd need a source of distilled spirits, generally brandy.

• Posted in thread: Honey and Mead on 05-26-2009 at 08:43 PM
  I salute you there, digdan.

• Posted in thread: Man, I love Apfelwein on 05-25-2009 at 10:30 PM
  My brother and I did a cranapfelwein - it comes out really tart, so we stabilized and
  backsweetened it. Unfortunately, didn't realize that it needed to have the chemicals settle for
  a while - so it ha...

• Posted in thread: Pinot Noir Pyment Recipe Question/Input on 05-25-2009 at 09:11 PM
  ^+1 on the juice source, please.

• Posted in thread: FG of JOAM? on 05-25-2009 at 04:40 PM
  Mine's still at 1.060 after almost 3 months. Tastes good, but seems a little high. Maybe my
  yeast didnt survive long enough to finish the job?I think that's a sound conclusion.

• Posted in thread: Joe's Quick Grape Mead on 05-24-2009 at 03:12 PM
  My 1-gallon batch of this turned out so well that I'm making a 5-gallon today. :)Mine came out
  a lot dryer than I expected, though, and I think the potassium sorbate+1/2 campden tablet
  didn't stop fer...

• Posted in thread: FG of JOAM? on 05-21-2009 at 07:50 PM
  About 1.020, if I remember this thread from GotMead correctly.

• Posted in thread: Bacteria a problem? on 05-19-2009 at 07:29 PM
  Yes.Sanitize all your utensils before you begin, using a cleansing solution such as Star*San or
  diluted bleach, and keep your fermenting vessel sealed away from outside influences through an
  airlock.